Ingredients

The following ingredients have 2 Servings
  • 2 oz. shredded unsmoked provolone cheese ((or dice up deli slices))
  • 1/3 cup ricotta cheese
  • 3 Tbsp finely shredded parmesan cheese
  • 1 small garlic cloves, (minced (1/2 tsp))
  • Salt and freshly ground black pepper
  • 3 cups (slightly packed) fresh spinach
  • 4 slices Sara Lee Artesano Golden Wheat Bread
  • 2 Tbsp chopped fresh basil
  • 3 Tbsp minced sun dried tomatoes*
  • 8 tsp butter, (softened)

Instruction

  • In a bowl stir together provolone, ricotta, parmesan and garlic. Season with salt and pepper to taste, set aside.
  • In a medium pot bring 1/2-inch water to a boil then place a steamer basket in pot.
  • Add in spinach, cover with lid and let steam until just wilted, about 1 - 2 minutes. 
  • Transfer spinach to paper towels and fold paper towels over spinach to remove excess moisture.
  • Butter both sides of bread slices with 1 tsp butter.
  • On two slices of bread evenly layer spinach and basil.
  • Then layer over ricotta mixture and sprinkle and lightly press sun dried tomatoes into ricotta mixture. 
  • Top with remaining slices of bread.
  • Heat a large non-stick skillet over medium-low heat. 
  • Add sandwiches, cover and cook until golden brown on bottom, about 4 - 6 minutes.
  • Flip and continue to cook until golden brown on bottom and cheese has melted through, about 2 minutes longer (reduce burner temp slightly as needed to prevent bread from browning too much).
  • Serve immediately.
  • *If using sun dried tomatoes in oil dab off all excess oil with paper towels.
  • Recipe source: Cooking Classy